Vietnamese Summer Rolls with Avocado and Mango
Fill these soft, springy rice paper wrappers with fresh ingredients for a crisp, light meal or appetizer.
Servings: 6
Cost: $4.00
Equipment
- Knife
- Cutting Board
Ingredients
- 1 package round Rice Paper Wrappers (about 20) (see note)
- 1 head Romaine Lettuce, torn into pieces
- 1 bunch Fresh Basil Leaves (Thai basil will work best, but any other variety will do)
- 1 Red Pepper, cut into thin strips
- 1 Carrot, cut into thin strips
- 1 Cucumber, cut into thin strips
- 1 Mango, cut into thin strips
- 1 Avocado, cut into thin strips (squeeze a little lemon over this if you won’t serve it right away)
- Hoisin-Peanut Dipping Sauce (recipe below)
Instructions
- Set out all ingredients listed above. Just before serving, soak 1 rice paper at a time in water until it becomes soft and shake to drain. Lay rice paper out on a large plate or cutting board. Add ingredients of choice in a line across the lower quarter of the paper in the following order – lettuce, basil, red pepper, carrot, cucumber, mango, avocado.
- Close the rolls by folding the left and right sides of the paper towards the middle and rolling up tightly from the bottom of the roll.
- Serve immediately with Hoisin-Peanut Dipping Sauce.
Notes
Rice paper wrappers can be found in the Asian section in most grocery stores with other dry goods - most often they are labeled as Thai or Vietnamese. The kind used for this recipe are never refrigerated or frozen. They are crisp like a cracker when you buy them but become soft and pliable when soaked in water for a minute.
Nutrition
Serving: 3g | Calories: 170kcal | Carbohydrates: 30g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 22mg | Fiber: 8g | Sugar: 8g